Originally from Stockholm, Sweden, chef Fredrik Berselius has spent most of his culinary career in New York City, bringing his love for nature to his urban surroundings through food.
Frederik’s approach to cooking focuses on using the best possible, not to mention handpicked and local, ingredients, and takes inspiration from Brooklyn’s oozing creativity.
Berselius opened Aska – Swedish for ‘ashes’ – in its first rendition in 2012, garnering acclaim for bridging the culinary heritage of his upbringing with the immediate environs of his Brooklyn address. Within a year, Aska earned Berselius important awards, named also as one of the ten best new restaurants in America.
In the summer of 2016, Aska reopened in a new, bi-level space – with a main dining room, garden, and cellar bar – located in a restored 1860s warehouse building near the edge of the Williamsburg Bridge.
“I am influenced by both the north-east USA and Scandinavia. We are located in a very young area in Brooklyn that I find very creative and inspiring. Parts of the north-east [USA] have many similarities to Scandinavia in terms of the seasons and produce that’s available.”
With an emphasis on ingredients from the surrounding Northeastern U.S. region and influenced by Berselius’ Scandinavian homeland, Aska offers a distinctive dining experience through a procession of courses prepared from an open kitchen and served to guests of only ten tables each night.
Berselius recently released his first cookbook, Aska, published by Phaidon, in the spring of 2018.